The only one mix design that survived was the Ruben, pastrami, provolone, brick, with a topping of home made Thousand Island dressing and some Frank's sour kraut. By far my favorite. The others have hamburger, deer sausage, onions, etc in varying proportions. And, of course, a pepperoni.

700g flour (of which 150 was semolina)2 tsp salt (.0495%)1 tsp ADY (.o13%)I started with 390 grams of water with a target of 55%, but I ended up adding 100g more, then 40 grams more to to a workable dough for a final of around 75%

I will let it bulk rise for the better part of the day, then ball it and use it a couple hours later, unless I get distracted, in which case I will fridge them and fire the oven tomorrow.

I made the sauce from half a can of Cento puree (because I spilled the other half all over the counter, @&^*$!!!) and a can of Classico whole pear shaped tomatoes. A little salt, a little sugar, some oregano and hit with the stick blender and warmed. Cheese is 1/2 Oaxaca and 1/2 whole milk mozzarella.

I will try another iteration of it tomorrow, Craig. I made dough yesterday (at work, because I was planning on using it tonight, so I had to buy a bowl, mixing spoon, measuring cup, flour and yeast), and will make another batch tonight for tomorrow for a total of 8 doughs, although I will probably only make six pizzas.

Yesterdays batch:

5 cups HEB bread flour3 cups water 1 tsp ADY

It bulk rose at about 70 degrees for 12 hours then went into the fridge in bulk for another 24. I will ball it and back in the fridge for 24.

I do not think I have ever taken pictures at this stage of mixing the dough. The first pic shows with 2 cups of water and about half the flour mixed in, still a batter, the second shows about 2/3 mixed in still pretty watery. The third shows all flour mixed into the 2 cups of water, the fourth shows the result after another 1/2 cup has been added, it is done.

These are some of the ugliest pizzas I have made lately, but they were excellent to the tooth. I really like the HEB bread flour, better even than the AT bromated. They were cooked in the WFO at around 750 degrees, 2-3 minute cook time. All have Classico whole tomato sauce, I didn't even have to add sugar or salt to balance, they were perfect out of the can.